Saturday, 9 April 2016

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire.
It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France.

Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little pepper or cayenne pepper.

In appearance, it is light yellow and opaque, smooth and creamy.
Its flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavored foods.

Hollandaise requires some skill and practice to prepare and hold.
Properly made, it will be smooth and creamy with no hint of separation.

The flavor will be rich and buttery, with a mild tang from the flavourings (e.g. lemon juice).

It is best prepared and served warm, but not hot.

There are several methods for preparing a hollandaise sauce.
All preparation methods require near-constant agitation, usually with a wire whisk.
One family of methods involves acidifying the egg yolks to aid in the formation of an emulsion, either with lemon juice or vinegar.

Escoffier uses a reduction of vinegar and water.
Others use lemon juice or sherry.
The acidified yolks are whisked gently over simmering water until they thicken and lighten in color (144 °F/62 °C).

Then, as with a mayonnaise,the emulsion is formed by slowly whisking melted butter.

Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients.

The following is a non-exhaustive listing of such minor sauces.

The most common derivative is
Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.

Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.

Sauce Foyot is béarnaise with meat glaze (Glace de Viande) added.

Sauce Colbert is Sauce Foyot with the addition of reduced white wine.

Café de Paris sauce is béarnaise with curry powder added.

Sauce Paloise is a version of béarnaise with mint substituted for tarragon.

Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.

Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.

Sauce Crème Fleurette is hollandaise with crème fraîche added.

Sauce Dijon also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.

Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added.

Sauce Mousseline also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
If reduced sherry is first folded into the whipped cream, the result is
Sauce Divine
Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.

Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).

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